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Flat Dumplings or Dumpling Strips

These dumplings, after kneading to combine, are rolled flat and cut into thin strips –approximately the size of large egg noodles usually — although they may be longer or wider as per personal preference.   They may also cut out as flat round discs with a biscuit cutter or other shapes if desired.

If you prefer something a little quicker and easier, using as topping, and/or prefer puffy balls of dumplings try these drop dumpling recipes instead:

 

Drop Dumplings (Plain, Sweet, or Savory)

Flat Dumplings

If desired, you may add savory seasonings such as sage, rosemary, thyme, pepper, etc. to desired taste.

1 tablespoon shortening
2 cups flour
2 teaspoons baking powder
1⁄4 teaspoon salt
2 eggs, beaten
1⁄2 cup choice of evaporated milk, buttermilk, milk, cream, or half n half

In bowl, whisk flour, baking powder, and salt together.  Cut in the shortening well with a pastry cutter or by pinching and rubbing with finger tips.

Add the eggs and milk.   Stir and then blend together by hand.  If needed, add additional flour a teaspoon to a tablespoon at a time — just until no longer sticky — and knead until well combined.  If too dry add additional milk a teaspoon at a time.

Roll out 1/8 inch thick on lightly floured surface.   Cut into strips or shapes as desired.

When soup or stew is finished (or almost finished) cooking, drop the strips into a moderately rapid boiling broth a little at a time stirring gently with each addition to avoid clumping and sticking.  Reduce heat slightly for a gentle boil and continue to boil for 10 to 15 minutes or just until dumplings are done.

 

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About Me

Hi, I'm Tammy!

I live in Idaho but I am a southerner and moved here for career reasons in 2000. However, I am now a retired widow and have lots of time to focus on what makes me happiest -- cooking, sharing recipes, as well as teaching and sharing with others what I know about cooking and nutrition.

I don't claim to know everything there is to know about cooking and I'm not a chef, although I do know a few and helped them out from time to time and my late husband was a trained cook and baker as well as a master at smoking meats and making BBQ, and I have studied nutrition at two colleges and one university along with other degrees. I like cooking from scratch and recipes made with prepackaged items are the exception rather than the norm.

However, being disabled, I have good days and bad days so I do use what I call "cheats" on occasion. For the most part though I've learned to pace myself and with a little preplanning I manage to do the prep one day and the cooking the next so the cheats still don't happen very often.

I have an enormous collection of recipes dating from the 1700s to the present (hence, vintage to modern). Because of my late husband's health issues I also have many diabetic and heart healthy recipes or my recipes often include substitutions along with the regular ingredients.

I do just about everything when it comes to cooking so other than predominantly scratch cooking, I don't really have a set focus on any particular cuisine. I even make a few cheeses, canning, homemade ginger ale, candies and confections, and the list goes on. If there is a recipe for something you'd like to see just leave a comment or write to me at: vintage2modernkitchen@gmail.com

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